prep time 15 min. Cook time 15 min.
1 lb Di Martino Penne or Rigatoni Pasta
1 carton Mutti Tomato Purée
6 tblsp Planeta Extra Virgin Olive Oil DOP
2 dried red Thai Chiles, ground
Trapani Sea Salt
1 clove of garlic
Sauté the Planeta Extra Virgin Olive Oil, garlic and the ground Thai Chiles for 2 minutes. Add the Mutti Mutti Tomato Purée and cook over medium heat for about 15 min.
Boil the pasta in salted water according to the cooking instructions on the pasta package. Drain and pour into a pasta bowl. Add the sauce and mix well. Garnish with the chopped parsley. Serve immediately.
Recipe and photo courtesy of Danin L., Rome, Italy